Apple brandy question

Bhunter87 · 01-23-2012, 12:38 PM

I made apple wine, and had planned to make a few bottles of apple brandy, but when freezing it, the whole things froze.

I am at about 12% right now, so I know there is quite a bit of alcohol, I just can't see why it all froze? Not solid, just mushy. Is there any way to make the water separate better??

**GilaMinumBeer** · 01-23-2012, 12:42 PM

At 12% you'd be looking at little more than 76 to 77 Ounces of freeze separated alcohol. Or, little more a half gallon per 5 gallons.

That is IF you could separate all of the ice.

Bhunter87 · 01-23-2012, 01:41 PM

Quote:

Originally Posted by GilaMinumBeer

At 12% you'd be looking at little more than 76 to 77 Ounces of freeze separated alcohol. Or, little more a half gallon per 5 gallons.

That is IF you could separate all of the ice.

My question is getting it to separate, not the amount after separation.

**GilaMinumBeer** · 01-23-2012, 01:55 PM

Quote:

Originally Posted by Bhunter87

My question is getting it to separate, not the amount after separation.

My point is, since I have to spell it out now, that you aren't going to have much too separate even IF you could freeze it harder. Thus, if the product is "mushy" then you have attained said separation and now you just need remove the ice from teh remaining product.

Most would have planned ahead and devised a bottom dump vessel for this but there is also always

Others have used milk jugs. Filled the jug, froze it, and then puncture the sides for a drain. Or, just used a deep freezer and poured off the alcohol from the jug.

No matter what you do, it will be a lot of effort fort a little product.

Bhunter87 · 01-23-2012, 02:19 PM

Quote:

Originally Posted by GilaMinumBeer

My point is, since I have to spell it out now, that you aren't going to have much too separate even IF you could freeze it harder. Thus, if the product is "mushy" then you have attained said separation and now you just need remove the ice from teh remaining product.

Most would have planned ahead and devised a bottom dump vessel for this but there is also always

Others have used milk jugs. Filled the jug, froze it, and then puncture the sides for a drain. Or, just used a deep freezer and poured off the alcohol from the jug.

No matter what you do, it will be a lot of effort fort a little product.

I've never done this before and was excited about trying new things and learning more. Thanks so much for making me feel ignorant and telling me I'm wasting my time.

Cheers

Clann · 01-23-2012, 02:27 PM

I used the freeze a 1 gallon milk jug method. Got about 2 pints. kept one and refroze the other. got about 6 fl.oz. Let it sit for a year and it is crystal clear but it will be nothing like brandy. mabye a 20%ish icewine. I think the term is Applejack.

**GilaMinumBeer** · 01-23-2012, 02:28 PM

Quote:

Originally Posted by Bhunter87

I've never done this before and was excited about trying new things and learning more. Thanks so much for making me feel ignorant and telling me I'm wasting my time.

Cheers

Given your responses, you are welcome.

Again, the point is that while 12% does "seem" like a lot in regard to beer, cider, wine, etc.. it only amounts to 24 Proof at best in a separated product meaning there is not much alcohol there to separate from.

The mushy consistency you are reffering to IS, most likely, all the product you will have from this method. I am all for "trying new things" but, seriously, what did you expect? With the volume post I was simply trying to illustrate a reasonable expectation of final volume from your efforts as a mean to explain the consistency of the product you have on hand.

Not once did I say you are wasting your time. Nor did I infer ignorance. You did that to yourself.

And to that, good day. Have fun with your "eis wine".

Bhunter87 · 01-23-2012, 02:36 PM

Well, if anyone has actual advice instead of pretentious babble, I'd appreciate it....

Thanks

Bhunter87 · 01-23-2012, 02:41 PM

Quote:

Originally Posted by Clann

I used the freeze a 1 gallon milk jug method. Got about 2 pints. kept one and refroze the other. got about 6 fl.oz. Let it sit for a year and it is crystal clear but it will be nothing like brandy. mabye a 20%ish icewine. I think the term is Applejack.

Also, apple brandy is... By all definitions... Distilled hard cider.... Look it up

Apple jack, ice wine, whatever. I don't care about the name...

Clann · 01-23-2012, 02:44 PM

True.
For more info search applejack or freeze distilation, although it is not tecinacly distilling.